Saag Paneer

1. Sauté Paneer

Heat 1 tablespoon of ghee in a 5- or 6-quart Dutch oven over medium heat. Once the ghee is hot, add the paneer cubes and sauté them for about 7 minutes, turning occasionally, until they are golden brown on all sides. Remove the paneer from the pot and set it aside.

2. Cook Onions and Chiles

In the same Dutch oven, add the remaining ghee, followed by the chopped onion, diced jalapeños, and a pinch of salt. Cook this mixture for around 5 minutes, stirring frequently, until the onions become soft and translucent.

3. Add Spices

Add the grated ginger, minced garlic, garam masala, mustard seeds, and cumin seeds to the pot. Stir everything together and cook for 1 to 2 minutes, until the spices toast and become fragrant.

4. Cook Greens

Incorporate the chopped greens and pour in the buttermilk along with ½ teaspoon of salt. Allow the greens to cook for 8 to 10 minutes, stirring occasionally, until they soften and meld with the spices.

5. Add Paneer and Cream

Return the sautéed paneer to the pot and pour in the heavy cream. Stir gently to combine everything. Season with additional salt and a sprinkle of black pepper to taste. Give it a final mix to ensure the flavors are well distributed.